OK, so our Hot off the Grill newsletter type person is no town crier…although because the mysterious writer used the work “Rolodex” this week, a throwback tone is in order. To find out the reason for such an archaic choice of words, or to get an inside look at Samar–Stephan…
The news from Robert Wilonsky at Unfair Park here…
Please forgive the rambling nature of this rant. It’s Monday, there’s no sign of the “Knockers” post due at 11 a.m., nor of some other stuff. I have a nice sunburn from the FC Dallas game. And on Saturday afternoon I waited in a 30 minute line, just so I…
“Blame it on the a-a-alcohol…,” DJ Christopher Tracy puts his spin on Jamie Foxx and T-Pain’s rap song amidst a forest of black and red balloons. Blame it on the alcohol, indeed. Or the ‘any excuse to party’ ethic that drives Uptown behavior. Lazare’s “grand opening” on Saturday showcased the…
Who’s Who Burgers69 Highland Park Village214-522-1980I’m almost certain Laura Bush walked by as I readied to try my first Who’s Who burger in about five years. I say “almost,” because if it really were the former first lady and only cognizant person in the White House, federal agents would have…
When Bliss Raw Bar opened last month, it seemed to confirm that raw food had entered swirl of food trends considered acceptable by the mainstream. Although misinformation of the “anything raw is better than anything cooked” sort still exists, most raw foodists have settled on the idea that a diet…
Nothing spices up a kitchen like the element of competition — as even a casual Food Network viewer could tell you. Describing a recipe for the camera? Not exciting. Breathily narrating your dish as you race to beat the clock and five other chefs? There’s good eating in that.So at…
I saw this today on our Twitter network: “World: quit bringing children to bars. I don’t care what time of day or night it is. Inappropriate.”But in many places around the world (well, Europe, anyway) parents regularly drag their kids to the pub. Prudish Americans think there’s something evil about…
The comment thread in the April 14 10 Questions with Jim Schutze, the Dallas Observer’s “investigative curmudgeon,” got City of Ate thinking about his hometown brew, Stroh’s. “Some people cry for the Old Country. I cry for Stroh’s. Many’s the Stroh, many’s the Stroh. Oh, Stroh’s!” Schutze wrote in a…
There was a time when basic vodkas roamed the barroom earth. They came in normal bottles–real glass when you stepped up to the Smirnoff or Stoli level. Clean, but with a warming, alcohol burn, they mixed readily into orange juice or ginger beer or whatever.But along came Bond (James Bond)…
If your pop is a little too generous with the charcoal starter fluid, there’s no need to recharge your fire extinguishers and update your will before Fathers Day this year. At 2 p.m. Sunday, June 21, Chef J Chastain will do the grilling this year at The Second Floor at…
Nothing like six hours in a bus to Beaumont and another six from Beaumont to make one rethink a food blog format. So over the next few weeks, we will be tweaking things a just a little bit…hopefully for the better. After all, we’re almost halfway through the year. Why not?…
This week Dave encounters a swingin’ good time at The Londoner in Uptown, where the menu faithfully recalls the Indian-influenced parade of a proper British pub menu–even if it’s a little too adventurous for the average happy-hour Uptowner palate.You can check out more photos from The Londoner in this photo…
“If you like Calvin Klein’s Obsession, you love Designer Imposters’ Confess.” “If you like Acqua di Gio, you’ll love Designer Imposters’ Mascolino.” Yeah, uh huh. And I suppose that Liza impersonator does Cabaret just as good as the real Broadway loon, and that Velveeta tastes something like actual cheddar. So…
Avanti2720 McKinney Avenue214-871-4955Some of those classic restaurant pasta dishes get a bit tedious after a few turns of the fork.Fettuccine alfredo, for instance, combines ribbons of flat pasta with Parmesan, butter and–often–cream. While there’s a familiar tang from the cheese and definite richness, the dish offers little intrigue. It’s just…
Part of the ferocious Dallas Diesel defensive squad in the process of shutting down the Demons in Beaumont last weekend. A certain food critic (#40) seems annoyed that his sideline is chanting “Rudy! Rudy! Rudy!”My time with the minor league team is done, but their season continues: 7 p.m. on…
In honor of our president’s ambitious trip to the Middle East this week , I’ve decided to undertake my own (and decidedly less ambitious) Middle-East-themed balancing act: ferreting out some good food from the region here in Dallas. Herewith, two of Dallas’ better Middle Eastern restaurants go head-to-head, with ratings…
Lisa Petty is on vacation–a much needed one, we presume. Although she mentioned something about building a school in some Guatemalan village when asking for the week off (the first time, anyway; the second time she claimed to be aiding flood victims in Azerbaijan), we found airline tickets to the…
Some 24 restaurants, including Ruth’s Chris Steakhouse, Winslow’s Wine Cafe and Fletcher’s Corny Dogs (yes!) will be featured at 7:30 p.m. Friday at the Fort Worth Zoo’s Third Annual Beastro tasting event. But if looking at caged animals while getting in touch with your inner carnivore, herbivore or omnivore isn’t…
The transition from waiter to bartender isn’t always easy. Neither is the discipline necessary to handle service industry responsibilities and a college class schedule. Leonard waited tables at Ferre. He started in the same role at Villa-O before shifting behind the bar. So far, everything is going smoothly for the…
“I’m going to wait until this one gets to court.” (Avi Adelman, addressing charges that he violently shoved a woman while trying to get through a crowd on lower Greenville to videotape yet another drunk. As quoted by the Dallas Morning News.)…
Some decades ago, there was this little chippy up on Hampstead High Street, a short walk from our London flat. It was here I first encountered Britain’s symbolic pub dish, fish and chips: a choice of cod—if memory serves—or plaice, battered and dripping grease, rolled with soggy fries in an…
